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Avocat et Oeufs à la Mousse de Crabe (Avocado and Eggs with Crab mousse)
The French Food and Cook WebsiteThis recipe has come from The French Food and Cook website. Who are they? This is how they describe their website:

This site is purely French !
- People who wrote this site are French
- Recipes presented are typically French, though simple and feasable
- All products sold in the Boutique are made in France
- All our advice on entertaining is based on French customs

I have included the links here beacuse they have some excellent recipes and a fine online shop for cooking enthusiasts.


2 ripe avocados
100 gr [3 1/2oz] of crab flesh
3 eggs
3 teaspoonfulls Dijon mustard
10 cl of olive oil [10 - 12 spoons]
Salt, pepper and lemon

  1. Separate 1 egg yolk from white ; hard-boil the 2 other eggs.
  2. Make a mayonnaise: put the yolk and the hot mustard in a small bowl and beat with a whisk for a few seconds until you get a homogeneous mixture; start pouring the oil drop by drop while beating. When all the oil is incorporated, add a few drops of lemon with salt and pepper.
  3. With an electric mixer, beat the egg white until thickly frothy.
  4. Mix the crab flesh with the mayonnaise then gently stir to incorporate the stiff white with a whisk. Keep in fridge until serving.
  5. Peal and slice the 2 hard boiled eggs.
  6. When ready to serve, peal and slice the avocados (they would get black if you do it before) and alternate slices of egg / avocado in the individual tureens.
  7. Top with the crab mousse or serve it in a separate small saucer. Decorate with a plain shrimp or a cherry tomato.

Tip: Steps 1 to 5 can be done a few hours ahead; you need to leave the crab mousse at least 1 hour to refrigerate before serving.

Serves 4